Macaroni with white sauce
Ingredients
- Chicken breast: 250 grams (finely chopped)
- Mushrooms: cup (fresh, cut into small pieces)
- Onion: 1 piece (finely chopped)
- Cheddar cheese: 2 tablespoons (grated)
- Butter: 2 tablespoons
- Milk: 2 cups
- Flour: 2 tablespoons
- - Macaroni: 7 pieces (scalloped pasta)
- Parsley: a tablespoon (chopped)
- Vegetable oil: 2 tablespoons
- Salt: half a teaspoon
- Black pepper: half a teaspoon
- Sumac: half a teaspoon
- Cumin: half a teaspoon
- Ginger: half a teaspoon
- Cinnamon: half a teaspoon
How to prepare
- Boil the shells in a saucepan of boiling water, one tablespoon of salt and one tablespoon of oil, and drain.
- In a separate frying pan, heat the oil and gradually saute the onions, garlic and mushrooms.
- In another saucepan over medium heat, add the chicken with the flour and butter, and stir until the flour turns golden.
- Add the milk, then stir the mixture until it thickens slightly. Then let the filling cool a little.
- Stuff the pasta shells, sprinkle some cheddar cheese and garnish with grilled tomatoes, then serve on a plate lined with lettuce leaves.
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